Ingredients
- Donuts:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter (melted)
- 2 eggs
- 2/3 cups + 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- Memphis Maple Glaze:
- 2 cups confectioner’s sugar
- 1/3 cup real maple syrup
- ¼ cup heavy cream
- 1/8 tsp. kosher salt
- Vanilla Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 small pinches of salt
- 2-3 tablespoons milk
- Optional: food coloring and sprinkles
Preparation
- DONUTS:
- Set your Memphis grill to 350 F.
- Spray your heavy-duty donut pan with nonstick cooking spray
- Whisk the flour, sugar, baking powder, and salt in a large bowl
- Whisk together the egg, milk, butter, and vanilla extract in a separate bowl
- Mix the wet and dry ingredients. Stir together until well combined—but don’t overmix.
- Fill a piping bag or a plastic bag with the batter and use it to fill the donut molds about ¾ of the way full. You can also use a spoon to do this.
- Bake for 10 minutes
- Remove from grill and let donuts cool
- VANILLA GLAZE:
- Whisk together powdered sugar, vanilla extract, and salt
- Add one teaspoon of milk, and whisk to combine with ingredients
- Add additional milk if glaze gets too thick; mix until you reach desired consistency
- Add your favorite food coloring
- MEMPHIS MAPLE GLAZE:
- Whisk the sugar, syrup, heavy cream, salt, and vanilla extract until they are smooth
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